Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Chicken
Thai Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-KVNH17B
1 c Dry roasted peanuts -- ground
-fine
1/3 c Yellow corn meal
4 1/2 tb Garlic -- minced
1 tb Fresh ginger -- minced
2 Stalks fresh lemongrass
1/2 ts Black pepper
12 tb Coarse salt
1 1/3 c Rice flour
2 c Buttermilk
3 1/2 lb Chicken -- quartered
1/2 c Distilled white vinegar
1 c Sugar
2 4" dried hot red chilies
1 1/2 tb Nam pla (Thai fish sauce)
1/2 c Water
Discard outer leaves of the lemongrass. Slice thin the bottom 4"
and mash to a paste in a mortar with pestle. In a shallow bowl,
stir together the peanuts, corn meal, 2 tb garlic, ginger root,
lemongrass, black pepper, salt and 1/3 c flour. Have ready, in 2
separate shallow bowls, the remaining 1 c flour and the buttermilk.
Dredge the chicken pieces well in the flour, shaking off the
excess, dip them in the buttermilk, letting the excess drip off,
and roll them in the peanut mixture, transferring them as they are
coated to an oiled shallow baking dish.
Bake the chicken, covered tightly with foil, in the middle of a
preheated 350 F oven for 45 minutes, remove the foil carefully and
bake the chicken for 20 - 25 minutes more, or until golden (the
chicken will crisp as it cools). In a small saucepan combine the
vinegar, sugar, remaining 2 1/2 tb garlic, crushed red chilies, nam
pla and the water, bring the mixture to a boil, and simmer it until
it is reduced by half. Serve the chicken with the sauce.
